Kadaai chukka paneer

Stir fried paneer (Indian cheese) with capsicum and peas.

Most of us wish for something extra special for a Friday dinner and this recipe would definitely fit the bill. This Friday I made my own version of kadaai paneer, which is one of the most favorites for hubby and myself. In my view, this dish should take very less time to prepare, but would give a gorgeous look. 

Kadaai paneer came in to our kitchen, only after we tasted it in a restaurant (Data Udipi hotel) in Chennai after our marriage. As we both are from typical south Tamilnadu, our foods wouldn't have much of garam masala or strong spices. Sambar, dal , chutney, idli, dosa, vada are our specialties along with occasional non veg.  So these kind of flavorful north Indian dishes became more appetizing for us (especially when it comes to vegetarian foods). I started preparing them as close to the restaurant version after that.

Nowadays kadaai paneer takes a more liquid form, while in those days it resembled like a chukka fry (dry curry). So here is my own version of early style kadaai paneer.

Ingredients: (for 2 generous servings)

Paneer - 150 gm (cubed into small pieces)

red onion - 1 small (chopped)

red / green capsicum - half (sliced)

green peas - handful

tomato - 1 (vine tomato / country variety)

peanut oil - 2 tbsp

fennel - 1 tsp

butter 1 tbsp

salt - to taste

turmeric powder - 1/4 tsp

cumin powder - 1/4 tsp

red chili powder - 1/2 tsp

coriander powder - 1 tbsp

garam masala - 1 tsp

ginger - 1 inch , garlic - cloves (crushed together)

To garnish:

chopped cilantro - 2 tbsp

finely chopped green chili - 2

Special vessel needed :

A thick iron kadaai (or) wok (or) any heavy bottom pan.

Method:

Heat oil in a heavy bottom vessel.

Add fennel, after it gets red, add chopped onion.

Stir fry it till it gets soft (not red).

Pound the ginger garlic together in a mixer or hand mortar & pestle.

Add the crushed ginger garlic mixture and stir fry for few seconds to remove raw smell.

Then add finely chopped tomato , pinch of salt.

Add turmeric powder, red chili powder, coriander powder, garam masala powder, cumin powder, salt. 

Cook covered in low heat.

Cook this till oil separates.

Microwave and cook the green peas with a tbsp of water.

Then add sliced capsicum, cooked green peas. Saute well. 

Meanwhile heat butter in a tempering wok (kadaai).

Cube the paneer.

Saute the paneer pieces all at once , till they turn soft and golden.

Pour this to the prepared masala. Stir well and bring it to a dry curry consistency.

Switch off , garnish with chopped green chili, cilantro and serve hot.

Kadaai sukka paneer is ready!

Serving suggestion:

Serve as side dish with any kind of roti, chapati, naan.

Also goes well with cumin rice, brinji rice or plain ghee rice.

Calorie calculation:

30 gm paneer (5 big pieces) - 90 cal.

This is a calorie rich dish.

Chicken sukka varuval and our Christmas cake

Before going to today's post, I would like to share the Christmas cake I prepared for Baby Jesus. I made a fruit cake and frosted it with butter cream icing.


'Happy Birthday Baby Jesus' A Birthday cake for Jesus.

Next comes our Chicken sukka.

Chukka / sukka means a dry curry in a gorgeous dark brown color.Chukka gets its color during the stir fry process. Unlike many other chicken recipes, sukka will not have any mint leaf or cilantro . But the main flavor comes from sesame oil, shallot onion , lots of chilly powder and curry leaf.

This is a fiery HOT curry and one should have the heart of steel to try this . If you are not used to the South Indian spicy food , then reduce the quantity of spices given below as per taste. But the real taste lies in the dominating red chilly-pepper combo.

It is more popular in Chettinad restaurants, a Tamil cuisine known for its spicy and delicious food.

It is always my dad's choice in the Aachi's restaurant in my hometown and hubby's favorite too:)

Here is the famous chukka varuval for you all.



Marination:
Chicken (boneless) - 1 lb (1/2 kg)
turmeric powder - 1/2 tsp
Ginger garlic paste - 2 tbsp.
(ginger - 2 inch, garlic - 5 cloves)
Red chilly powder - 1 tsp
Salt - to taste (1 tsp)
Vinegar / lime juice - 2 tbsp
oil - To deep fry (200 ml)

Select red meat (boneless thigh portion) from chicken , as it will give a juicy texture whereas breast / white meat will yield a hard finish.

Wash and clean the chicken in running water. Cut the chicken into medium size cubes (approximately 2 cm).
Finally rub 1/2 tsp turmeric powder and keep aside.

Grind the ginger, garlic to a fine paste.
Marinate the chicken with all items given above (except the oil) for 2 hrs.

Heat the oil in a wok and deep fry the marinated chicken pieces till it is completely cooked. keep aside.

To Temper (finishing touch):
sesame oil - 2 tbsp
fennel seeds - 1 tsp
cinnamon - 3 inch
Shallot or red onion - 200 gms
(I have used red onion here)
Salt - to taste (1 tsp)
Red chilly powder - 2 tsp
Black pepper powder - 1/2 tsp
coriander powder - 3 tsp
garam masala powder - 1/2 tsp
Lemon - 1/2
Finely chopped ginger - 2 tbsp
curry leaf - 2 sprig
Green chilly - 2 (finely chopped)

Chop the onion into thin long pieces.
Heat oil in a wok. Add fennel seeds and cinnamon stick.
Let the fennel seeds become red. Put 1 sprig curry leaves and wait til they get crispy.

Slide in the onion and fry till it gets half cooked.
Add the fried chicken pieces along with salt and all the above said powders.

(Some people add 1/2 cup shredded coconut blended with 1/4 tsp cumin at this stage).

Sprinkle 1/2 cup water and cook covered for 5 minutes till all the masala powders gets blended to give a nice flavor.
Now add chopped fresh curry leaves (1 sprig), green chilly, ginger and mix well.
Stir for a minute and put off stove.

Squeeze lime juice and mix well with the sukka.

Chicken sukka is ready!

Serving suggestion:
Goes well with chapathi, roti and rice.
Perfectly pairs with curd rice also.
Serves 4 people.